Protein Extraction from Spirulina Platensis

Hina*, Maram Al; Kalbani, Amjad Al; Rubkhi, Buthaina Al; Kalbani, Umaima Al; Walke, Santosh

doi:10.35940/ijitee.l3110.1081219

Cited by 7 publications

(6 citation statements)

References 5 publications

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“…Moreover, DenBesten and Li 40 reported that the inhibition of protein synthesis produced by fluoride toxicity during enamel development was responsible for dental fluorosis in the incisors of the animals. Hence, the beneficial effect of Spirulina platensis in increasing the level of plasma proteins in this work can be explained by its high crude protein content 41 , 42 . The term crude proteins refer to the total protein content in Spirulina platensis without further refinement or processing, a standard metric in nutritional analysis encompassing all forms of proteins without distinguishing types or quality.…”

Section: Discussionmentioning

confidence: 75%

An interventional clinical trial investigating the effects of Spirulina platensis on dental fluorosis and antioxidant system in lambs reared in endemic areas

Rahim,

Sibaoueih,

Essamadi

et al. 2023

Sci Rep

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This study aimed to evaluate the protective effect of Spirulina platensis primary against dental fluorosis and secondary against oxidative stress in lambs reared in endemic fluorosis areas. Forty-eight lambs aged 5 months were divided into four equal groups (each one including 6 males and 6 females). Groups I and II served as controls belonging respectively to fluorosis-free (Settat) and endemic fluorosis (El Fokra) areas, while the other two Groups III and IV (belonging to El Fokra) received respectively a fixed daily intake of 250 and 500 mg/kg bodyweight (BW) of Spirulina platensis. The experiment was carried out for 13 months until the adult incisors appeared for all animals. According to the Dean’s Fluorosis Index (DFI), 500 mg/kg BW/day of Spirulina platensis (Group IV) protected against dental fluorosis. Moreover, in both male and female lambs, this dose significantly (p < 0.0001) reduced the plasmatic levels of fluoride, proteins, GSH, and MDA compared to the Group II. Furthermore, enzymatic activities of catalase and SOD increased significantly (p < 0.0001) in male and female lambs of the Group IV as compared to Group II. In conclusion, our findings support the potential use of Spirulina platensis as a valuable solution for addressing fluorosis in sheep, warranting further clinical trials.

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Section: Discussionmentioning

confidence: 75%

An interventional clinical trial investigating the effects of Spirulina platensis on dental fluorosis and antioxidant system in lambs reared in endemic areas

Rahim,

Sibaoueih,

Essamadi

et al. 2023

Sci Rep

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“…Amino acids are very important due to help build muscles, blood and internal organs (Al Hinai et al 2019). The data in Table (2) show the percentage of amino acids content of A. plantesis.…”

Section: Amino Acids and Nutraional Value Of Phycobiliprotein Extract...mentioning

confidence: 99%

Bioactive compounds, amino acids and activity of phycobiliprotein extracted from Spirulina (Arthrospira platensis) and their effect on jelly candy

Hammad

Desoky

Saleh

2023

EBSS

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GROWING number of consumers are interested in jelly candy goods that have new ingredients added to their classic recipes to make them healthier and more nourishing. The purpose of this work is create a jelly candy that comprises phycobiliprotein color from cyanobacteriumSpirulinaplatensis extract (PES) after researching its antioxidant and antibacterial characteristics, as well as the make-up of the amino acids it contains and bioactive components. It was evident from the data that PES had stronger antibacterial effects than penicillin 10 against Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, and Pseudomonas aeruginosa. Its IC50 value was also greater at 47.07μg/mL. Food Agriculture Organization (FAO) reported thatthe total amount of necessary amino acids was 33.74%. A protein efficiency ratio (PER) and a biological value (BV) of (PES) were1.32 and 62.98, respectively. Protein, fiber and, ash content of jelly candies recorded 27.09, 0.43, and 1.88%, respectively with adding PES up to 10%, compared to the control (0.1% artificial green color). l. It was discovered that the amounts of total polyphenols, total flavonoids, vitamin C and carotene were 0.20 mg GAE/g, 0.27 mg QE/g, 17.06 mg/100 mL and 3.01 mg/100 mL, respectively. Without altering the taste, flavor, color, or general acceptance of the jelly candy, phycobiliprotein colouring can be added up to a concentration of 5%.Phycobiliprotein of S. platensis extract can be used as a natural colorant in jelly candy.

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“…One of the aims for growing Spirulina was to produce a new source of complete food supplement for a starving planet. One tablespoon per day has major health benefits (Al Hinai et al, 2019). The growth in the world's population and forecasts of a protein crisis in the early 1950s sparked a search for new complementary and unconventional protein sources (de Morais et al, 2019).…”

Section: Althoughmentioning

confidence: 99%

Development of Low-Cost Growing Media with Mungbean as A Source of Carbon for Spirulina

Thathsatani,

Arunakumara,

Marikar

2023

PJA

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Spirulina is a multicellular, photosynthesis, filamentous blue-green algae which is found naturally in a wide range of fresh, marine, and brackish waters. It is an excellent source of protein, vitamins, minerals, lipids, carbohydrates, and pigments thus considered as the “superfood” of the century. The commercial production of Spirulina depends on many factors such as nutrient availability, temperature, and light. Zarrouk’s medium is known to be the standard media (SM) which contains all the macro and micro-nutrients required for the growth of Spirulina. The cost of nutrients is however found to be the second limiting factor next to labor cost affecting the commercial-scale production of Spirulina. The cost of carbon source is higher than that of N and P sources. Therefore, this study aimed at developing a low-cost medium for large-scale production of Spirulina. This intention was implemented by substituting carbon sources present in SM with cheaper and locally available carbon sources. Two separate experiments were conducted using a complete randomized design (CRD) with 3 replicates. The conventional carbon source in Zarrouk’s medium (NaHCO3) was substituted with low-cost carbon sources i.e., Mungbean flour (before and after germination separately). The carbon content in SM was replaced by 100 %, 75 %, 50 % and 25 % of Mungbean flour. Zarrouk’s medium was used as the control. The culture was maintained at 30 0C ± 2 0C under 4000 Lux, continuous illumination using a white, fluorescent tube for 16 days. Growth was measured using a spectrometer and optical density (OD) values were recorded at 560 nm with two days interval. Data were analyzed using SAS version 9.4. The best growth of Spirulina was recorded at the 50 % replacement of carbon in SM by Mungbean flour (before germination). Mungbean flour (after germination) could also replace 25 % of carbon in Zarrouk’s media. Taking the cost factor into consideration, 50 % replacement of carbon in Zarrouk’s medium by Mungbean flour (before germination) can be recommended for commercial scale cultivation. The comparative cost reduction of this replacement is estimated to be 50 %.

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Protein Extraction from Spirulina Platensis

Cited by 7 publications

References 5 publications

An interventional clinical trial investigating the effects of Spirulina platensis on dental fluorosis and antioxidant system in lambs reared in endemic areas

An interventional clinical trial investigating the effects of Spirulina platensis on dental fluorosis and antioxidant system in lambs reared in endemic areas

Bioactive compounds, amino acids and activity of phycobiliprotein extracted from Spirulina (Arthrospira platensis) and their effect on jelly candy

Development of Low-Cost Growing Media with Mungbean as A Source of Carbon for Spirulina

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